1-1.5 cups frozen blueberries (thaw & rinse)
1 large can crushed pineapple
1 tsp. lemon
1/2 C sugar—split into 1/4 cups
1 box yellow cake mix
1-1.5 cups chopped pecans
1 stick of butter
Heat oven to 350. Place pineapple in bottom of rectangular pan, topping with blueberries. Drizzle lemon juice over all. Sprinkle 1/4 cup sugar over berries, then spread cake mix evenly on top. Sprinkle pecan pieces next. Drizzle melted butter over cake followed by remaining 1/4 cup sugar. Bake at 350 for 15 minutes, poke holes in top, return to oven for another 30 minutes.
Serve warm—and top with ice cream for decadence!
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From Carol's Kitchen 